October's People profiles

Pirate days, crab soup cook-offs and more are featured in this month's People section.

The culinary team at Riderwood, a retirement community in Silver Springs, Md., recently earned first place at the 46th annual Maryland Seafood Festival’s Crab Soup Cook-Off. The Riderwood team faced off against 16 restaurants in the cook-off, which featured the Chesapeake Bay’s famous blue crabs. The Riderwood team won first place for its entry in the Best Vegetable Crab category (People’s Choice). The team also earned second place in the Best Cream of Crab (People’s Choice) and Best Vegetable Crab (Judge’s Choice) categories. “The Maryland Seafood Festival provides the perfect venue for Team Riderwood to showcase our culinary skills in front of a statewide audience,” says Victor Cirrincione, executive chef. “For us, the Crab Soup Cook-Off has evolved into a tradition, a rite of passage for the different culinary professionals who join this competition. It’s especially rewarding to win the People’s Choice Award because hundreds of guests with different tastes agreed that our vegetable crab soup was the best.”

Pictured from left to right: Willie Wanzer (chef de cuisine), Demetreus Wills (sous chef), Derrick Gregg (chef de cuisine), Evroy Wright (chef de cuisine), Victor Cirrincione (executive chef) and Carlos Gauna (chef de cuisine).

Pages

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Managing Your Business
90 balloons

A cheat sheet for a new employee’s first 90 days

Organization orientation Assign a mentor Create a 90-day plan with time frames Check in with the staff member and mentor periodically Celebrate the new hire’s successes as a team Don’t forget the person after 90 days

FSD Resources